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COOK BOOK 

TESTED RECEIPES 



by 

IDA LEE CARY 

Originator of Vassar Tea Room 



PRINTED BY 
THE A. V. HAIGHT CO. 

POUGHKEEPSIE. N. Y. 



Copyright, 1920 
by 

Ida Lee Cary 



JUL 28 

/ V\ 0 / 



Cfcts book is DeDtcateO 
to 

mp Daugbtet 

Cula 



STORY OF THE TEA ROOM 

No. 2 College View Ave., 
Poughkeepsie, N. Y. 



I started serving College Students lunches and waffle suppers in a small way in my parlor 
and selling homemade candy. My business became very popular with the College Students ai d 
I was obliged to extend my facilities. 

So I had three rooms arched and made in one large room and decorated very prettily. The 
room seated 104 students very comfortably and was very popular among the students and their 
friends as it was one of the most attractive Tea Rooms established for College Women. 

POPULAR COLLEGE YELL 

Cary Cottage, Cary Cottage, Are we in it, well I guess 
Cary Cottage, Cary Cottage, Yes, Yes, Yes. 



r 




RULES FOR MEASURING 



2 cups of butter or lard make 1 pound 

4 cups of pastry or bread flour make 1 pound 

3% cups of entire wheat flour make 1 pound 

2% cups of oatmeal make 1 pound 

4% cups of rolled oats make 1 pound 

2 cups of granulated sugar make 1 pound 
2% cups of powdered sugar make 1 pound 

3 teaspoons make 1 tablespoon 

16 tablespoons dry ingredient make 1 cup. 



SOUPS 



Beef Soup. 

Four (4) lbs of rib beef, boil four or five hours, take out meat, skim off all grease. Add one- 
half cup each of chopped carrots, potatoes, salt, pepper to taste. Makes three (3) quarts. 

Chicken Soup. 

Take a fat chicken after cleaning, let it lay in fresh water an hour, boil the chicken at least 
two hours, let cool and skim off the fat and add a little celery cut into bits, cup of rice and bits of 
chopped parsley. You can use the chicken either for salad or pressed chicken loaf. 

Tomato Soup. 

To one pint of canned tomatoes or four (4) large raw ones cut up fine, add one qt. of boiling 
water and let it come to a boil. Then add one-half teaspoon of soda and immediately one of sweet 
milk and cream, season with salt, pepper and butter. 

Virginia Soup. 

Put soup bone on in lj^ quarts of cold water, cut a small turnip in squares, also two (2) me- 
dium size potatoes, put in with bones and salt to taste. Drop in small handful cabbage chopped 
fine, 6 tablespoons canned corn, small handful of carrots cut in dice and two (2) tablespoons of 
tomato to color, 1 tablespoon of flour and pepper to taste. Keep closely covered, cook slowly 
simmering for 3 or 4 hours. Then take out bone and if clear soup is preferable strain out vege- 
tables also. Serve at once in hot tureen with toasted crackers. 

Potato Soup. 

Four (4) potatoes boiled and mashed. Save water left, boil two quarts milk; add potatoes 
and water, also tablespoon of flour, salt and pepper and a little chopped parsley. Let come to a 
boil and serve. 

Corn Soup. 

Take one (1) can of sweet corn and 1 pint of water and let it cook slowly for almost fifteen 
(15) minutes. Strain and add a cup of milk and cream and little minced parsley, thicken with 
1 tablespoon of flour. Let come to a boil and serve. 

Black Bean Soup. 

One (1) quart of beans, parboil in three quarts of water, add 1 teaspoonful of soda, add few 
slices of salt pork, when they have cooked tender, drain and serve with slices of hard-boil eggs 
and slice lemon. 

Pea Soup. 

Take one can of peas and press them through a sieve. To the pulp add 1 cup of hot water, 
1 cup of milk and cream. Dissolve one tablespoon of flour in a little cold milk and add to your 
soup with 1 tablespoonful of melted butter and salt and pepper to taste. 

Clam Chowder. 

Four (4) quarts of water to 25 clams. 
Four (4) slices of pork fried and chopped. 
Yi dozen of potatoes, 3 onions chopped. 

Yi lb of cracker rolled, added before serving. Cook all together for 2^ hours. 

Soup Stock. 

Buy 3 lbs Shank, have it cut up and the bone cracked. Wash and put on to boil in a gallon 
of cold water with Yl tablespoon of salt. When it comes to a boil take off the scum put the kettle 



6 



where it will just simmer for an hr. Then strain into a tin or jar which is to be kept for the pur- 
pose and set away to cool. In the morning skim off the fat, then turn gently into the soup kettle 
being careful not to turn in the sediment. It is now ready to make any kind of soup. Do not 
boil vegetables in the stock as they cause it to sour. Celery is an improvement in all soups. 

Cream Celery Soup. 

Wash and peel 3 celery roots, cut in thin slices, cover with 1 qt of boiling water and cook 38 
minutes, rub through colander. Put 1 qt milk on in a double boiler and slice of onions, when 
scalded mix with celery sauce and thicken with 1 tablespoonful of flour and 1 heaping lb of butter 
and serve with croutons. 

FISH 
Broiled Shad. 

Have it split down the back and lay it on a large meat platter and season with pepper and 
salt for an hour before cooking. Then rub the bars of a double gridiron with lard or beef suet to 
prevent sticking. Lay the fish on and broil slowly doing the inside first. Turn frequently. It 
will take from eight to fifteen minutes according to size of fish. When the bone may be easily 
lifted from the fish, the cooking is completed. Remove at once to a hot platter, pour over it an 
ounce of melted butter with a teaspoonful of minced parsley and serve hot. 

Roes of the shad seasoned, roll in flour on both sides and put them in a fry pan of grease and 
fry light brown on both sides. 

Baked Fish. 

Take a good size white or blue fish, stuff with stale bread seasoned highly with butter, salt, 
pepper and chopped parsley, sew the fish up, bake. Before serving put over it a dressing of drawn 
butter made as follows : — Y CU P °f flour mixed well with a small cup of butter, pour on this enough 
boiling water to make a nice gravy, stirring constantly. Cook until thick and pour over the fish. 

Boiled Fish. 

Take 2 or 3 lbs of salmon or cod and tie it up in cheese cloth and cook for Yz hr with 1 tea- 
spoon of salt in the water to cover it, when done serve with drawn butter. 

Creamed Salt Cod Fish. 

Take 1 pint of shredded codfish soaked in cold water enough to cover it for Y2 hr. Drain 
the water off add 1 pint of milk, 1 tablespoon of flour dissolved in cold milk and 1 beaten egg, small 
piece of butter cook for 10 minutes and serve hot. 

Frog's Legs. 

Soak over night in salt and water and in the morning drain them off dry, roll in 
cracker crumbs, fry in hot butter or lard. 

Codfish Balls. 

1 pint raw codfish, 2 pints pared potatoes, cooked and mashed, 2 eggs, butter size of an egg. 
Cook the codfish and add to the potatoes, make in balls and fry in lard. 

Fried Perch. 

Place fish in cold water for 1 hour, dry, dip in egg, then in cracker crumbs or corn meal. Drop 
in deep hot fat and fry. 

Lobsters (To select and Open.) 

Buy those that have been boiled but a few hours. The heaviest whether large or small are 
best. In opening them care must be taken to remove the poisonous part. This lies in the head, 
all of which must be thrown away, as well as the vein which passes from it through the body. All 
the other parts are good. Break the shell with hammer and cut open the body on the under side 



7 



with a sharp knife. Carefully examine the tormelly or green part to see that there is none of the 
poison vein in it. If you are going to make salad put it on a platter, the meat from the body in the 
centre and that of the large claws at each end of the dish, arrange some of the small claws around 
the edge. Garnish with lettuce and serve with a boiled dressing. 

Deviled Lobsters. 

Cold boiled lobster taken from the shells, cut up in small pieces and equal amount of bread 
crumbs mixed in milk, a very little red pepper, salt, a good deal of butter and if liked a little mus- 
tard ready mixed is added, after washing the shells replace the mixture and bake in a quick oven. 
This mixture can be made into balls, dipped into beaten egg and rolled in cracker and makes de- 
licious croquettes if fried. 

Oyster Stew. 

Pour oysters into porcelain kettle put in not too much cold water. Stir well, heat gradually 
until the scum rises, skim very clean. Then add cup of hot milk thicken with 1 tablespoon flour 
and 1 tablespoonful of butter, a little pepper and salt, serve hot. 

Oyster Patties. 

Make crust the same as pie crust, roll out with biscuit cutter, using two rings for one bottom 
crust, for the filling; Take one quart of new milk, Y cup of butter, salt, pepper and liquid from 
one quart of oyster ,set this in pan of water to cook. When scalding hot (do not boil) add one 
small tablespoon of corn starch, stirred up with a little cold milk. This will thicken about like 
cream then add oysters, when hot remove from fire, put a few oysters and some of the cream in 
the shells and serve hot. 

Fried Oysters. 

Roll cracker crumbs fine season with salt and pepper mix into them a handful of flour. Take 
a handful of the crumb in one hand, lay on 2 or more oysters put crumb over them and press into 
round patties, have ready, hot fat and fry quickly a nice brown, watch carefully as much depends 
on the frying. 

Oyster Loaf. 

Cut the top from a well baked loaf of bread remove the soft part leaving the crust Y2 inch 
thick, make a rich oyster stew, thicken a little and fill the loaf with alternate layers of bread crumbs 
and oysters. Replace the top of loaf, glaze the whole with beaten yolk of egg and place in oven 
for 10 minutes, Serve very hot. 

Escalloped Oysters. 

Use a deep baking dish first put in a layer of oyster, then a layer of oysters, then one of crumbs 
sprinkled with a little salt and pepper and small pieces of butter then a layer of oysters, finish 
with a layer of crumbs and bits of butter over the top. Take the liquid from the oysters pour 
it in the pan and fill well up. Allow room for the crumbs to swell. If it seems dry after trying 
it with a spoon when removing from oven, pour into it a little milk and set back again until the 
contents are heated again hot enough to serve. 

MEATS 
Roast Beef. 

The sirloin is considered the best for roasting. Split the meat, pepper the top and baste it 
well while roasting with its own drippings and throw on a tablespoonful of salt. Put it in a hot 
oven, keep the fire bright and clear. From 15 ot 20 minutes to the lb is the rule for roasting. 

Yorkshire Pudding. 

Y2 pint milk, 2 eggs, 1 cup of flour, Yi level teaspoon salt. Beat the yolks of the eggs, then 
add the milk and flour, add the salt to the whites and beat them very stiff and then mix them with 
other ingredients. Now take the egg beater and beat the whole batter very thoroughly for 5 min- 



8 



utes this makes it light and porous as cake. Then pour the mixture into the roasting pan under 
a rack if you use one if not then bes : de the meat about % hr. before the beef is done and cook in 
the drippings to a nice brown basting it when you do the meat, cut in squares and serve with the 
meat. Double the quantity if your family consists of more than four or five. This is nice served 
with roast beef. 

Broiled Steak. 

Broil a porterhouse steak one and one half inches thick over a clear hot fire for 5 minutes, 
turning till both sides are well seared, having ready a hot tin, lay the meat on it season with salt 
and pepper and plenty of butter. Place at once in a hot oven for about 10 minutes before serving. 

Steak. 

Have a steak cut 2 inches thick and cut a pocket in one side, fill with dressing and roast. 

Beefsteak Smothered in Onions. 

Put tablespoon butter in frying pan when hot put in steak trimmed and salted slice onions 
thin and cover steak, salt and pepper onions add good size lump of butter, cook slowly 1 hour, add 
water to prevent burning. 

Pig's Feet. 

Scrape and wash, put in cold water and when boiling add teaspoonful of salt and cook tender. 
Place in jar 2 qt vinegar to one of water and whole cloves. 

Pot Roast of Beef. 

Place a small piece of suet or fat in kettle let it get very hot. Place the roast in 
kettle, sprinkle with pepper and grated nutmeg, brown on all sides watching carefully to prevent 
burning. Then cover with boiling water and cook till tender. Salt about Y2 hr. before removing 
from the kettle, make a brown gravy. Beef not suitable for oven roasts will be excellent cooked 
this way. 

Leg of Lamb. 

Leg of lamb baked in the oven until tender and served with a mint sauce or it can be cooked 
the same as a beef roast and served with a brown gravy or mint sauce. 

Creamed Veal. 

Simmer one slice onion and one half inch bit of bay leaf in one rounded tablespoonful butter, 
remove the onions and bay leaf, add one level tablespoonful corn starch, when well mixed add 
gradually \ cup thin cream and Y2 cup strained tomato, season with salt and pepper and heat 
quickly in it % cups of cooked veal cut in small dice. 

Boiled Ham. 

Soak the ham over night in water which should cover well. Then set it on fire to boil, the 
rule for boiling ham is 15 minutes to each lb. When it is half boiled change water and add a cup 
of molasses, when done set it to cool when cold enough skin and stick in a few whole cloves and 
put in the oven to brown. 

Liver with Bacon. 

Pour boiling water on liver, drain and dip in flour. Cook with bacon. 

Roast Pork. 

Take a leg of pork and wash it clean, cut the skin in squares, making a dressing of grated bread, 
sage, onion, pepper and salt, moistened with an egg. Rub this under the skin of the knuckle and 
sprinkle a little powdered sage into the rind where it is cut and rub it over with pepper and salt 
and place it in a hot oven. 8 lbs. will require about 3 hrs. to roast it a light brown. The shoulder, 
loin sparerib are roasted in the same manner. 



<) 



Roast Veal. 

In roasting veal follow the direction as in roasting pork. Roast before a brisk fire till it comes 
to a light brown color, be sure to baste it while roasting. 

Broiled Lamb Chops. 

Take the lamb chops and wipe them off, place them on the broiler over a good hot fire, keep 
turning them first on one side then the other until a nice light brown, remove from the broiler, 
place them on a hot plate with pieces of butter pepper and little salt, place in the oven for a few 
minutes then serve with peas laid around the out side of the chops. 

Lamb Stew. 

3 or 4 lbs of lamb cut up in small pieces, wash off with hot water and put in a kettle, cover 
the meat with water and cook until tender about 20 minutes, before removing from the fire, add 
dumplings, cook them 20 minutes, then take them out and thicken the liquid with 1 tablespoonful 
of flour put all on a large platter and serve. 

Veal Loaf. 

3 lbs of veal, J/£ lb of fat salt pork chopped together, 1 cup of cracker crumbs, 3 eggs ,pepper 
and salt to taste, moisten all with cups of water, bake lj^ hrs. 

Fried Sausages. 

Prick the casing with a fork in order to keep it from bursting , put in a frying pan and fry until 
a light brown, turning frequently. 

Stewed Kidney. 

Take 1 or 2 kidneys, cut them in half, remove the skin and center fat or core, give each a dust 
of pepper and salt, Chop finely 1 teaspoonful of onion and parsley, melt a piece of butter the 
size of a large walnut in a small saucepan, when hot put in the kidneys, the outside down, also the 
onion. Fry quickly a nice brown, now shake in 2 teaspoons of flour stir it in and let it brown, 
next pour in not quite a teacup of hot water, stock, stir till it boils. 

POULTRY AND GAME 

CAUTION : — To roast fowls the fire must be quick and clear. Baste frequently and if you 
don't use a double roaster, keep white paper pinned on the breast till it is nearly done. 

Take the turkey, draw it and wash it clean and dry with a clean towel. Turkey Dressing. 
Take 1 loaf of stale bread, free of crust cut into inch cubes and pour over it 1 pint of hot milk, stir 
it all soft and smooth, then beat an egg light and add to the mixture, season with pepper and salt 
and poultry seasoning, 1 table spoon of melted butter. Then stuff your turkey with this mixture. 
Then sew it up and draw legs back close to the body and the wings back against the side so that 
the breast will stand out prominently. Dust the turkey with salt and pepper and drawn butter, 
then lay on a grate in the roast pan with down. This permits the juice to run down into the breast 
and makes it tender and juicy. The oven should be very hot when the turkey is first put in and 
the heat slightly reduced after the first Y% hour. Cook in the original position for the first hour 
then turn it over on its back and cook until a light brown, allowing for cooking 15 minutes to a lb. 

Roast Duck. 

After drawing the duck, wiping out with a clean towel, do not wash them, cut off wings to the 
second joint. Roast in a very hot oven from 15 to 20 minutes in a baking pan containing a little 
water, any one of the dressings may be chosen for the filling but I use just the plain dressing and 
always serve apple sauce with duck. 



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Chestnut Dressing. 

Take 1 pint of chestnut prepare the nut by making a cut in each with a sharp knife. Then 
put them in a kettle, cover with cold water, bring to a boil and boil exactly 2 minutes. Remove 
from the water, drain turn in a pan with a little butter and shake over fire, after this the shells 
and skins may be removed together. Chop the nuts, add a large cupful of grated bread crumb, 
4 tablespoonful of butter, melted, 1 tablespoonful of shredded parsley, x /i teaspoonful of ground 
poultry seasoning salt and pepper to taste. This gives rather a dry dressing and sufficient hot 
water to mix to a paste may be added if a moist dressing is preferred. 

Oyster Dressing. 

1 quart of oysters will be required for an ordinary sized turkey. Grate into a mixing bowl 
4 large cupfuls of bread crumbs, add a teaspoonful of chopped celery, drain the oysters either chop 
or leave them whole, 1 salt spoonful of white pepper, 1 tablespoonful of chopped parsley, and I 
tablespoon of melted butter, and add the cup of oyster liquid. Yl cup of sherry may be added. 

Fricassee Chicken. 

Singe, draw the chicken and disjoint it, put a 3^t lb. of bacon in a sauce pan and let the fat 
fry out slowly when the bacon is crisp lift it out and put it aside. Flour the pieces of chicken, 
drop them in the hot bacon fat, shake and turn them until brown then draw them to one side of 
the saucepan Add to the fat 3 level tablespoonfuls of flour, mix and add 1 pint of boiling water, 
stir until boiling, add a level teaspoonful of salt, cover and simmer gently until the chicken is done 
(1 hr.). Remove from the pan and place on a good size platter with the gravy poured over it and 
split biscuit laid around the outside of platter. 

Broiled Guenia. 

Guenia is split open on the back and placed on a broiler over a hot fire and cooked to a light 
brown on both sides. Remove the guenia season with salt and pepper and tablespoon of hot but- 
ter poured over then place in oven for about 10 minutes before serving and serve hot. 

Roast Goose. 

Select a young goose weighing 8 or 10 lbs., wash and scrub the skin thoroughly and cleanse 
with warm water. Wipe the fowl dry and stuff with any of the preceding dressings. Sew 
the goose and steam for Y2 hour to draw out the oil. Then place in a pan, dredge with salt, 
pepper and a little flour ,rub over the outside, pouring in a little hot water into the pan and put 
the goose in a hot oven to roast when it begins to brown baste often. Cook for 1 hour and Y2 until 
brown and tender. 

Creamed Chicken. 

Prepare it the same as for fricassee chicken, put in a kettle, cover it with water and let it cook 
till tender, before removing from the kettle season with salt and pepper, then remove from the 
kettle when cool, remove it from the bones and thicken the gravy with 2 tablespoonsful of flour 
in a little cold water to dissolve the flour, then add 1 cup of milk and cream and serve with hot waf- 
fles. 

Waffles With Creamed Chicken. 

3 eggs beaten separate, then add 1 pt. of milk, 1 large tablespoonful of melted butter, 1 even 
teaspoonful of salt and flour enough to thicken the same as for pan cakes. Stir all together with 
2 tablespoonsful of Baking Powder and the whites of the eggs beaten stiff the last thing. Have 
waffle iron hot and bake until a light brown. This will serve 6 people. 

Broiled Chicken. 

Prepare the same as Fricassee chicken then split open through the back. Place on a broiler 
over a hot fire and cook by turning them from one side to another until light brown, then remove 
from the broiler place on a hot plate large enough to hold the chicken and place in the oven with 
pieces of butter, pepper and salt over it about 10 minutes before serving. 



II 



Chicken Croquettes. 

2 cups of chopped chicken, 3 eggs beaten light, a little salt and pepper. Beat the chicken 
and eggs together and drop from a tablespoon in hot fat. 

Chicken Pie. 

Cook the chicken well done, seasoning well with small piece of butter, pepper and salt to taste, 
remove it from the bone or not as preferred. Line a baking dish with a rich biscuit dough rolled 
out the same as for pie crust and fill the dish up with the chicken and the liquid, sprinkle over with 
flour and cover with a top crust. This is very good. 

To Cook Rabbits and Squirrels. 

Dress and wash same as chicken. Put in water enough to cover and slice into the water an 
small onion. Boil till onion is soft, drain and remove onion, cover with boiling water and cook 
till tender and season with salt and pepper to taste. Serve with brown gravy or stew down and 
fry in butter. 

VEGETABLES 
Baked Potatoes. 

Select nice smooth potatoes for baking. Put in a hot oven for 1% hrs. It depends on the 
size of the potatoes how long it will take them to bake. Serve as soon as they are done to let them 
stand after being baked will make them soggy. 

Stuffed Baked Potatoes. 

Bake the potatoes until they are well done, then remove from the oven and cut off one end 
and take a teaspoon and remove all the inside and put in a dish and add 2 tablespoonsful of sweet 
cream, piece of butter size of a walnut, pepper and salt to taste. Cream all together the same as 
for mashed potatoes, then fill the potatoes skin, return to the oven for about 10 minutes and serve 
hot. 

French Potatoes. 

Pare and wash potatoes, cut them length wise into 3^2 mcn pieces and fry them in hot lard. 
When a light brown, remove from the fat and lay on paper to drain. 

Creamed Potatoes. 

Cold potatoes cut in dice and 1 cup of milk with 1 tablespoonful of flour stirred in with 1 piece 
of butter the size of a small egg, salt and pepper and cook until creamy. 

Scolloped Potatoes. 

Slice potatoes thin, put in layer salt and pepper add piece of butter, dredge lightly with flour, 
fill the dish with three layers within an inch of the top, cover with rich milk. Grate cheese over 
the top is very good. 

Potato Chips. 

Pare and slice potatoes very thin with potato slicer or sharp knife, let them remain in ice water 
about 2 hours, drain and wipe dry and fry in hot lard, salt while hot. 

Potato Balls. 

Take cold mashed potatoes, make into flat balls and dip them in flour and fry in hot butter 
a light brown. 

Boston Baked Beans. 

Soak beans over night, in the morning pour off the water and parboil with % teaspoon of soda 
until half tender then pour off the water and cover again with hot water and small piece of salt 
pork, cook until tender then remove from the kettle and put them in a bean pot or earthen dish, 
add a little mustard, salt 1 tablespoonful of molasses, bake 8 hours, keeping them covered with 
hot water until the last hour when they will brown. 



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Asparagus. 

Cook the asparagus whole in salt water, when tender serve on toast with a cream sauce made 
of milk, butter, salt and thicken with flour or pour over melted butter. 

Squash. 

Do not peel, cut in large pieces and steam till tender, scrape out inside season well. 

Parsnips. 

Scrape well, cut in thin slices, cook in water till tender about 20 minutes season well, drain 
off the water and flour each piece and fry in hot butter. 

Turnips. 

Boil till tender then put into chopping bowl and chop quite fine or mash them fine, add but- 
ter and little cream, pepper and salt to taste. 

Fried Tomatoes. 

Peel tomatoes by pouring boiling water over them, slice crosswise in large slices, salt and pep- 
per them, dip each slice into wheat flour and then into the beaten egg and fry at once in hot lard. 
Serve hot. 

Egg Plant. 

Peel slice and sprinkle each with salt and pepper at noon. Put in a bowl with plate on top 
a flat iron to press it down. At dinner time wash dry, roll in flour, season with pepper, fry in hot 
drippings to rich brown. 

Mushrooms. 

Choose such as are young having red gills, cut off the part of the stalk which grew in the earth, 
wash them remove the skin from the top, stew them with some salt in a little water and when ten- 
der add butter into which you have rubbed brown flour. They are good broiled on a griddle and 
laid around beefsteak. 

BREAD 

Three things must be exactly right in order to have good bread, the quality of the yeast, the 
lightness or fermentation of the dough and the heat of the oven. It requires careful attention 
and good judgement to decide when all are right, no precise rules can be given. 

Good Bread (White) 

Scald 1 qt of milk when cool add 1 Fleishman yeast cake dissolved in luke warm water. 2 
tablespoons of sugar, 2 tablespoons of lard or butter melted, 1 tablespoon of salt, stir in 6 qts of 
sifted flour or more, enough to make a stiff dough, then put in a bread pan or deep bowl to rise 
over night. In the morning knead and put in pans. Let rise to the top of the pan. Put in hot 
oven, bake 45 minutes. 

Grandmother's Old Fashioned Yeast. 

Wash pare and boil 6 large potatoes until soft. If the water boils away very much, 
add enough more to make about 3 pints. After removing the potatoes from the kettle, add to 
the water in which they were boiled a very small pinch of hops. The water should be but slightly 
colored. Let the water boil hard for 10 minutes, now take a large pitcher or earthen crock which 
will hold 2 to 3 quarts. Put the potatoes in the pitcher and mash them smooth. Then add Yi 
cup of flour, the same of sugar and a tablespoon of salt., being sure to rub out all the lumps. Place 
a fine strainer in the top of pitcher and as the hop water boils, add 1 or 2 cups of water and stir 
again until all is smooth. Then add the rest of the water. There should be about 2 quarts of 
yeast. When just warm add 3^2 ca k e °f magic yeast 1 cup will raise a sponge for 5 or 6 loaves. 
This yeast should be as thick as thin cream and about the color. This yeast will rise very quickly 



13 



and when it begins to foam, stir 2 or 3 times. Do not bottle yeast but keep in the pitcher and 
place a saucer over the top. Keep in a cool place in winter and in the refrigerator in summer. 
It will keep sweet for two or three weeks. 

Whole Wheat Bread. 

Take 1 Fleischman yeast cake, dissolved in lY cups of lukewarm water, IY cups of milk, 
scald and cool. Then add 2 tablespoons of lard or butter melted. 3 tablespoons of sugar, 1Y 
teaspoons of salt, 7Y cups of whole wheat flour, stir until a stiff dough. Then place in a deep 
bowl to rise over night and in the morning mould out in tins let rise again. Then put in the oven 
to bake 1 hour, bake slower than white bread. 

Steamed Brown Bread. 

1 cup of Indian meal, 1 cup of molasses, 1 cup of rye flour, 2 cups Graham flour, 1Y pints of 
sour milk, 1 teaspoon of soda, 1 teaspoon of salt, 1 egg. Mix the dry ingredients together, dis- 
solve the soda in two tablespoons of boiling water, add it to the milk, molasses stir well and pour 
in the other ingredients, beat the egg and add it. Mix thoroughly and pour into well buttered 
tin pan that holds 2 quarts. Steam 4 hours and then put in the oven for Y hour. 

Boston Brown Bread Baked. 

1 cup corn meal, 2 cups of boiling water, 1 cup of Orleans molasses, 2 cups of sour milk or but- 
termilk. 1 teaspoon of salt, 2 quarts of Graham flour not sifted. Grease well five tall and nar- 
row qt. buckets or cans, fill half full and cover tightly, Bake two and one half hours in moderate 
oven. 

Baking Powder Graham Bread. 

1 qt of Graham flour, Y a CU P oi sugar, Y teaspoon of salt, 1 tablespoon of melted lard, 2 
heaping teaspoons of baking powder, 2 cups and Y of milk or part water can be used. The wet- 
ting depends on the flour. It should be mixed quite soft. Bake in moderate oven in covered 
pan 1 hour. 

Raisin Bread 

Dissolve yeast and 1 tablespoon of sugar in luke warm water. Take 2 cups of milk, scald 
and cool, then add YL cup of sug&r, 2 tablespoons lard or butter, 34 CU P raisin, 1 teaspoon of salt, 
6 cups of sifted flour, then add the yeast cake. Mix a stiff dough and put to rise in a greased bowl 
to rise overnight. In the morning knead out in loaves and put in greased pan to get light, then 
bake in a hot oven. 

Nut Bread 

Dissolve yeast in a little warm water, take 2 cups of milk scalded and cooled, then add 1 large 
tablespoon of lard or butter Yi CU P °& sugar, 1 cup of chopped walnut, 1 teaspoon of salt, add 6 
cups of flour or more, to make a stiff dough and set to rise over night, in the morning when light, 
knead and put in pans to rise again and when light bake in a hot oven. 

Oatmeal Bread. 

Pour two cups of boiling water over oatmeal, cover and let stand until cool. Dissolve yeast 
in a little warm Avater and add this to the oatmeal and water with Y CU P °f sugar, 1 tablespoon 
lard or butter, 1 teaspoon of salt, add 4 or 5 cups of flour enough to make a stiff dough. Then set 
to rise overnight and in the morning knead the bread and put in greased pan to rise until light. 
Then bake in hot oven 45 minutes. 

Wheat Muffins. 

2 eggs well beaten, add 1 large tablespoon of lard or butter, 1 large tablespoon of sugar, 1 level 
teaspoon of salt, beat this all together, then add 1 cup and % of milk and flour enough to make a 
stiff batter to drop from the spoon, lastly 2 teaspoon of baking powder, place in hot greased muffin 
tins and bake a light brown. 



14 



Whole Wheat Muffins. 

May be made in the same way as the above receipt using whole wheat instead of white flour 
or corn meal, graham all made the same. 

Rice Bread. 

Allow half a pint of ground rice to a qt of milk, or milk and water, put the milk and water 
over the fire to boil, reserve enough to wet the rice. Stir out the lumps add a large teaspoon of 
salt and when the milk and water boil, stir in the rice, exactly as when you make gruel. Boil it 
up two or three minutes, stirring it repeatedly, then pour it out into ytfur bread pan and immedi- 
ately stir in as much flour as you can with a spoon. After it is cool enough and of this be very 
sure, as scalding the yeast will make heavy, sour bread, full of holes, add a gill of yeast and let it 
stand until morning. Then knead in more flour until the dough ceases to stick to the hands. It 
is necessary to make this kind of bread a little stiff er than that in which no rice is used, else there 
will be a heavy streak through the loaf. It is an elegant bread, keeps moist several days and is 
particularly good toasted. 

English Muffins. 

3 eggs beaten light, 2 cups of milk, 1 large tablespoon of melted butter, 1 teaspoon of salt, 
Y> compressed yeast cake dissolved in lukewarm water. Stir all together in a stiff dough, mix 
well and put in buttered pans, cover and set to rise. When light put in muffin pans to bake in a 
moderate oven. 

Raised Biscuits. 

Y cup of milk scalded and cooled then add Yl cup of luke warm water with 1 compressed 
yeast cake dissolved in lukewarm water, 1 tablespoon of lard or butter melted, Y2 teaspoon of salt, 
beat thoroughly together and make in a stiff dough, add more flour if necessary and put in a warm 
place to rise about 2 hours. Then mould out in biscuits, place in pan to get light, then bake in 
hot oven 10 minutes to a light brown. 

Lunch Rolls. 

134 cups of milk scalded and cooled, 1 tablespoon of sugar, 1 egg beaten light, 2 tablespoons 
of lard or butter, 1 compressed yeast cake, Yi teaspoon salt. Beat all together with 4 cups of flour 
or more to make a stiff dough, cover and set in warm place to rise when light knead the dough, 
roll out and cut with biscuit cutter and fold them over with melted butter spread light over before 
you fold. Then set them to rise again and bake 10 minutes in a hot oven. 

Baking Powder Biscuits. 

Take 1 pint of flour, sifted, add Yi teaspoon of salt, 2 heaping teaspoons of bakmg powder, 
1 large tablespoon lard and butter, mix this all together before adding your milk, then gradually 
add enough milk to make a stiff dough. Then roll out and cut in biscuits with a cutter, prick 
with a fork and place in a hot oven to bake 10 minutes. 

Buttermilk Biscuits. 

Sift a quart of flour, add 1 tablespoon of lard, Yi teaspoon of salt, 1 teaspoon of soda, stir this 
in 1 cup of buttermilk. Stir the dry ingredients all together, then add the cup of buttermilk and 
mix to a soft dough, roll thin, cut into small biscuits and bake in a hot oven to a light brown. 

Maryland Beaten Biscuits — Southern. 

1 qt of sifted flour, Yi teacup of lard, 1 teacup of sweet milk, 1 teaspoon of salt, mix all dry 
ingredients together thoroughly before adding milk, add the milk gradually and knead the dough 
until firm and glossy. Then beat with a flat iron for 20 minutes or until the dough will spring 
large elastic, then cut out in small biscuits, prick the top with a fork and bake for 30 minutes. This 
is the southern beaten biscuit. 



15 



Parker House Rolls. 

Mix about ? or 8 o'clock in the morning 1 cup of milk scalded and 1 large tablespoon of butter. 
Let it cool and add 2 scant tablespoons of sugar. }4 teaspoon of salt, 1 yeast cake dissolved in a 
little warm water, stir all together with flour enough to make stiff dough. Y\ 'hen it is light, knead 
out and cut out with biscuit cutter, brush over with melted butter, fold over and put them in a 
baking pan, let them rise more, then put them in a hot oven to bake about Yi nr - 

Caution for Baking Griddle Cakes. 

In using all griddles, the heat should be greatest when the batter is first poured on, this browns 
them quickly, then reduce the heat and cook more slowly as undone griddle cake is a failure. 

Wheat Griddle Cakes. 

Sift into a large mixing bowl 1 quart of flour, 3 teaspoons of baking powder and a scant tea- 
spoon of salt. Beat until very light, 2 eggs, add 1 teaspoon of molasses and a pint of milk, mix 
well and very gradually blend the liquid into the flour. Beat the batter until it is full of air bub- 
bles, add 1 tablespoon of melted butter, beat again and pour into a pitcher. Bake immediately 
on a heated griddle. The cakes must be served as fast as they are baked as even the lightest cakes 
will spoil if allowed to stand and steam in the oven. If the batter seems too thick add a little more 
milk as the thickening quality of the flour and the size of the egg may vary. 

Graham Griddle Cakes. 

For these are required a pint of graham flour and Yi P m "t each of yellow cornmeal and flour 
with these mix Yi teaspoon of salt, 1 teaspoon of brown sugar, 2 heaping teaspoons of baking pow- 
der and after they are thoroughly stirred together, mix to a batter with Yi P m t each of milk and 
water and 1 egg well beaten. The griddle must be very hot to bake these cakes brown. Serve 
with cream and grated maple sugar. 

Corn Meal Pancakes. 

1 cup of cornmeal, 1 cup wheat flour, 2 teaspoons baking powder, 1 scant teaspoon salt, Yl 
tablespoon sugar, 1 tablespoon melted butter, 1 egg, 1 cup of milk. Mix to a batter and bake on 
a hot griddle. 

Yellow Johnny Cake. 

1 cup of yellow corn meal, 1 cup of sifted flour, 1 tablespoon sugar, 1 scant teaspoon of salt, 
2 eggs, well beaten, 1 tablespoon of melted butter, 2 teaspoons of baking powder. Mix in the order 
given beating the eggs in the milk and mix this with the other ingredients well blended add bak- 
ing powder last. Bake in a shallow pan for 20 to 30 minutes. 

Old Fashioned Buckwheat Cakes. 

Put into a stone jar with a rather narrow neck 1 teaspoon of salt, 3% cups of buckwheat flour 
and 1 teaspoon of molasses. Then slowly mix in 1 quart of water from which the chill has been 
taken and J/o ca ^e of compressed yeast that has been dissolved in 2 tablespoons of tepid water. 
Beat the batter until smooth and very light, cover the top of the jar with saucer and stand in a 
warm place over night about 60 Degrees. In the morning dissolve Yl teaspoon of baking soda 
in 2 tablespoons of hot water, stir this into the buckwheat batter, beat thoroughly and bake im- 
mediately on a hot griddle. A cup of this batter may be saved and added to the cakes of tomorrow 
instead of using fresh yeast and may be continued for a number of mornings. 

DISHES FOR LUNCHEON 
Fried Apples. 

Quarter and core apples without paring, butter half size of an egg in frying pan, when melted 
put in apples and cover with light brown sugar, stir to prevent burning, cook until soft, serve hot. 



16 



Escalloped Tomatoes. 

Slice 5 or 6 large tomatoes, add 1 teacup of cracker or stale bread, 1 teaspoonful of butter, 
salt and pepper. Put a layer of tomatoes then the crackers or bread and than a layer of tomatoes, 
place seasoning over top and bake Yi hour in hot oven. 

Stuffed Baked Ripe Tomatoes. 

First cut large slice off top and then remove all inside with a teaspoon, put this in chopping 
bowl and chop with 1 small onion, 1 large cup of bread crumbs, salt, pepper and big piece of melted 
butter (do not peel tomatoes) mix all the above and fill the tomatoes. Bake until done. 

Macaroni with Cheese. 

34 lb or twelve sticks of macaroni, broken in 1 inch lengths and cooked in 3 pints boiling water 
(salted). Cook 20 minutes, turn into a colander and pour over it cold water, drain. Make a 
sauce of 1 tablespoon each of butter and flour and 1 and Yi cups of hot milk, put a layer of grated 
cheese in bottom of baking dish, then a layer of macaroni and one of sauce then cheese and maca- 
roni and sauce and cover the top with bread crumbs with bits of butter dotted over and a little 
cheese. Bake until brown. 

Cabbage Slaw. 

To a piece of butter size of small egg slightly browned, add medium size head of cabbage chop- 
ped with salt and pepper to taste, cover over with hot water and cook till tender then add Y2 cup 
of vinegar 1 tablespoonful sugar, let this cook up for about 10 minutes and serve hot. 

Macaroni and Tomato. 

34 lb or 12 sticks of macaroni broken in 1 inch length and cooked in 3 pints of boiling water, 
salted, cook 20 minutes, drain off the water put in a baking dish, 1 layer of macaroni season with 
butter the size of a walnut, pepper, salt then a layer of tomatoes sliced or canned tomatoes, sprinkle 
over the top bits of butter and 1 chopped pepper after removing seeds. Then cover over with 
layer macaroni and lastly a layer of tomatoes. This is very good. 

Tomato Fritters. 

A delicious fritter to serve with cold meat and dinners. 1 can of tomatoes chopped fine and 
then drained. To this is added 1 beaten egg, Yi teaspoonful of salt and the same amount of bak- 
ing powder sifted with enough flour to make a light batter. Fry this fritter in butter and serve 
with cold or hot meats. 

Prune Fritters. 

Cook 1 lb of prunes with 1 tablespoon of ground cinnamon when cool remove the stones and 
mash. Cut 2 day old bread into thin slices, spread these slices with mashed prunes and cut in 
quarters. Each slice of bread upon which is spread the prunes is again covered with another slice 
of bread. Beat 3 eggs light with Yi cup of milk, add a pinch of salt, dip the quarters in the mix- 
ture and fry in hot lard a light brown. Serve hot. 

Cream Giblets. 

Take a lb of giblets, wash and put them over. Cook covered with cold water and Y2 teaspoon- 
ful of salt, cook until tender, then thicken with 2 tablespoonsful flour add 1 cup of milk or cream, 
pepper and salt to taste. Serve on toast or in patties crust. Wine may be added. 

Sweet Potato Croquettes. 
Boil 4 potatoes till tender, remove skin, mash, add Yi teaspoon salt, Y2 teaspoon pepper, shape 
into croquettes. Dip into 1 egg beaten and 1 tablespoon cold water, roll in crumbs. Fry in hot 
fat till light brown. 

Scalloped Corn. 

1 can sweet corn, 2 eggs beaten light, added to 1 pt. milk, 1 level teaspoonful of salt, 34 tea- 
spoonful of black pepper. 1 piece of butter size of a small egg 1 level tablespoon of cornstarch 
stirred in and then sprinkle with bread crumbs over the top. 



17 



Peas in Ambush. 

Take a 2 inch square of bread cutting out the center form a box. Brush with butter and put 
in oven until golden brown, now fill these boxes with creamed peas, and serve very hot. 

Fried Bananas. 

Take the bananas. Peel, cut them in two length wise, put them in a baking dish or pie plate, 
take the juice of lemon, 3 tablespoons of water, 1 tablespoonful sugar, mix together, pour over the 
bananas and bake until a light broAvn. These are good served with meats. 

Chicken Chop Suey. 

Take a pint bowl of chopped chicken and 2 cups of cold boiled rice, then fry 3 or 4 slices of 
bacon to a light brown, remove the bacon, chop it fine and put all together in the pan with tea- 
cup of boiling water, heat it all together for 15 minutes and serve with peas over the top. This 
is a good dish for luncheon. Chicken gravy added to this improves it. 

Stuffed Egg Plant. 

This is an excellent dish. Cut a fine egg plant in half, lengthwise. Do not peel it but scoop 
out the interior to within about Y± of the edge. Use a large silver spoon for the purpose and hold 
the vegetable under water as much as possible while doing this prevents discoloration. As the 
interior is removed, put it also under water and when the whole is finished cover with new cold 
water, adding to every qt. of water a tablespoonful of salt. Let the egg plant, both shell 
and scooped out portion, rest in this salted water 2 or 3 hours or until the water turns dark. After 
soaking put the vegetable into fresh cold water and let it come to the boiling stage. Boil until 
tender, salting the water slightly. It will take about Yi hour. It is well to cook the scooped out 
pulp longer then the shells, so as to have it very soft. The shells should be tender but not so tender 
that they will lose their shape. Set the shell aside on an earthen plate. It is well not to let them 
come nto contact with tin. Now mash the pieces of scooped out egg plant to a pulp with a wooden 
potato masher and to every cupful add 2 or 3 cupfuls of soft bread crumbs. Mix the two together 
and if they seem too stiff add a little milk Season with a tiny minced onion, a scant teaspoonful 
of salt and white pepper. Mix the seasoning thoroughly with stuffing and fill the prepared shell 
with it, spread soft butter all over the tops and set the shells with their contents in a buttered dish. 
Bake in a brisk oven for about Yi hr. until done. 

Stuffed Beefsteak. 

Take a thick and tender slice of rump of about 2 lbs, make a dressing of cup of bread crumbs, 
1 egg, 1 tablespoon melted butter, 1 tablespoon poultry seasoning, mix all together with hot milk 
with pepper and salt to taste. Roll the dressing up in the steak, wind a piece of twine around it, 
taking care to secure the ends. Have ready a fry pan or deep stew pan with slice or two of bacon 
fried crisp. Take out the bacon and lay in the steak, turn it on all sides until it is done. Then put 
in 2 cups of water or meat stock with 1 tesapoonful salt and pepper, cover close and let it cook 
slowly for lYz hrs. A small onion may be added to the gravy, when done thicken the gravy and 
pour around the steak, remove the string carefully before serving. 

Scalloped Salmon. 

Take 1 can of salmon after it has been shredded, place in a baking dish in layers. First a 
layer of bread crumbs or rolled cracker crumb, then one of salmon. Butter, salt, pepper, repeat 
this process until the dish is nearly filled Moisten well with milk, then take a tablespoonful each 
of butter and flour, beaten well together and stir into 1 cup of boiling milk when cooked sufficiently 
stir in a well beaten egg. Pour this over the dish and bake Yi hour or until nicely browned. Serve 
hot. 



IS 



Little Pigs in Blankets. 

Wrap a half slice of bacon around an oyster and fasten with a wooden tooth pick, when ready 
to cook put them in a shallow pan, brown on one side, then on the other and serve. Do not re- 
move the toothpicks. 

A Fancy Oyster Dish. 

The fleshey part of two dozen oysters, cut in small pieces, 1 cup of chopped fresh celery, 1 
cup of milk, 2 tablespoonsful butter, 2 tablespoons flour, 1 saltspoon or more of salt, a dash of ta- 
basco sauce. Make a white sauce of butter together adding the milk gradually, then add the 
oysters, salt and tabasco sauce, cook 5 minutes and just before serving add celery. Serve on thin 
slices of buttered toasted bread. 

Lobster Chips. 

Cut l /i lb. of the flesh of a boiled lobster into small dice, put two ounces of butter into a stew 
pan and when it bubbles sprinkle in 2 tablespoons of flour, cook it, then pour in a cup of boiling 
milk and dice. Stir until scalding hot then take from the fire and when slightly cooled stir beaten 
yolks of 3 eggs, grating of a nutmeg, a little cayenne pepper and salt to taste. Return the mixture 
to the fire and stir it long enough to well set the eggs. Butter a flat dish in which spread the lobster 
an inch thick when cold form into the shape of chips, at each end roll in bread crumbs again, fry 
in hot lard, stick a clove in each chip after its cold. 

Cheese Fonda. 

Soak 1 cup of fine dry bread crumbs into cup of rich fresh milk or it will curdle. Beat into 
this 3 eggs whipped very light, 1 tablespoon of melted butter, pepper and salt, lastly 3^2 
lb of cheese. Put in a buttered dish, strew some bread crumbs over the top and bake in a quick 
oven Serve immediately in the baking dish for it will soon fall. 

Boiled Mush (Corn Meal) 

The water must be fresh and boiling then sprinkle in gradually with one hand and stir with 
the other hand using wooden paddle for stirring add scant teaspoonful of salt, cover and let cook 
for a half day. The average rule would -be four quarts of water to 1 quart of meal. 

Fried Mush. 

Make as above and pour into pans with straight side as bread pans. When cold cut into 
half inch slices, roll in wheat flour and fry in hot fat a quarter inch deep. Fry to a nice brown. 

Stuffed Green Peppers. 

Prepare the ordinary bread stuffing as if for a roast turkey (only in place of the sage put the 
middle of the peppers.) Add a little raw tomato put the whole in the skin of the pepper. You 
may add chopped chicken if you have it. 

Creamed Sweetbreads. 

First soak them in cold salted water for one hour, then put them into a kettle of hot water 
and boil for 20 minutes, then take them out and plunge them in cold water, when cool enough to 
handle, remove all skin and fine membrances, cut up with scissors, heat again and season with 
salt and pepper and pour over them a sauce made of cream thickened a little, 1 tablespoon of melt- 
ed butter. Serve on toast or put in pattie crust. 

Banana Fritters. 

Make a batter of 1 cup of flour, \ Yi teaspoons of baking powder, a little salt, 1 beaten egg and 
1 cup of milk beat very light and add 3 or 4 chopped bananas. Fry in deep fat to a light brown 

Corn Fritters. 

Make the batter the same as above, add 1 cup of canned corn or fresh corn. Fry in deep fat 
to a light brown. 



19 



Apple Fritters. 

Make batter the same as for the other fritters adding 1 large cup of chopped apples. Fry in 
deep fat a light brown. 

Timbales. 

Beat 2 eggs slightly with one quarter teaspoon of salt. Add 1 cup of milk and 1 cup of flour 
and beat until smooth. Heat your iron before dipping it into the batter. Dip quickly into the 
batter then into hot lard and cook for 20 seconds. Slip timbale from hot iron with a clean cloth. 

Frizzled Beef. 

Use a quarter of a lb of dried beef shredded very fine. Into a pan put 1 tablespoon of butter, 
let it melt, then add \}/2 tablespoons of flour. Rub it to a smooth paste, pour in 1 cup of milk 
or cream, add a dash of paprika, then the beef, allow it to boil up then serve on rounds of toast. 

Veal Cutlets. 

Cut slices of veal in pieces for serving, sprinkle with salt and pepper. Dip in flour, egg and 
lastly bread or cracker crumbs and fry slowly in hot fat until a light brown. Remove from the 
pan, add 1 tablespoon of flour and water enough to make the quantity of gravy desired. Arrange 
cutlets on a hot platter and pour gravy around the cutlets. A tomato sauce may be used if pre- 
ferred. 

Corn Fritters. 

Make a batter of 1 cup of flour, teaspoon of baking powder, a little salt, 1 beaten egg and 
1 cup milk, add 1 cup of corn and fry in hot lard. 

Corn Beef Hash. 

Take equal parts of corn beef or any kind of meat and cold potatoes. Mix well and put in a 
spider with a tablespoon of melted butter and enough water to make it moist. Season to taste 
and cook very slowly. This makes a good dish for breakfast as well as luncheon. 

Meat Pie. 

Take 2 cups of flour, a pinch of salt, 2 teaspoonsful of baking powder, 2 tablespoons of short- 
ening, 1 egg, well beaten, 1 cup of milk, stir until a smooth batter and lay over chicken or any kind 
of meat, well seasoned with pepper, salt and butter and a cup or more of hot water to make the 
meat moist. 

Meat Balls. 

1 pint cold roast beef or any other meat, 3^2 pi n t of stale bread crumbs, x /i teaspoon of grated 
rind of lemon, 1 teaspoon of salt, 2 eggs slightly beaten, Yl CU P of flour, drop meat balls into this 
batter and then into smoking fat. 

Omelet. 

Beat the white and yolks of three to five eggs separately. Then add a tablespoon of milk 
for each yolk, add pinch of salt and pepper. Have the frying pan quite hot and let a small piece 
of butter melt in it then throw the yolks, milk, pepper and salt which have been mixed into the 
whites and put all into the frying pan when set turn over into a fold. This is delicious and should 
be eaten hot as it may fall. 

Scrambled Eggs. 

Take three to five eggs and put them in a frying pan with a piece of butter when the butter 
has melted put in your eggs with a little pepper and salt, when they begin to set take a cooking 
fork, a tin one is better and stir them, do not let them get too dry. Serve them quite soft. 

EGGS COOKED IN DIFFERENT WAYS 

Try the freshness of eggs by putting them into a pan of cold water. Those that sink the soon- 
est are the freshest. Never attempt to boil any egg without watching a clock or egg timer. Let 
the water boil before the eggs are put in. In three minutes an egg will boil soft, in four the white 
part is completely cooked, in 10 it is hard enough for a salad. 



20 



Poached Egg. 

Drop nice fresh egg in boiling water with a pinch of salt, when the white has nicely set remove 
carefully on slice of toast bread and serve hot. 

Deviled Eggs. 

Boil eggs hard, shell and cut in halve slipping the yolk into a dish, cut with a spoon until fine. 

Dressing for Deviled Eggs 

1 tablespoon of melted butter, 1 of vinegar, 1 teaspoon of sugar and 1 scant teaspoon of mus- 
tard, add salt and pepper and pour over the yolk. Mix all together and replace in the whites of 
the eggs. Cut a slice from the end so they will stand and place on a dish. Garnish with lettuce. 

Egg Timbales 

6 eggs, Y2 CU P °f milk 1 teaspoon salt, 2 dashes of pepper, 1 teaspoon of chopped parsley, 
34 teaspoon of onion juice. Beat eggs add seasoning and stir all in the milk, butter mould and 
fill and let stand in pan of hot water in oven till set. 

Curried Eggs. 

Boil eggs hard, remove from the shell and serve hot with cream sauce as follows : — 1 tablespoon 
of butter, 1 tablespoon of flour, pinch of salt. Heat 1 cup of milk or cream, stir in butter and flour 
and salt till it is smooth and thick, add a curried sauce to taste and pour over the eggs. 

Egg Nests. 

1 cup of chopped meat, Y2 cup of bread crumbs or rice, x /i teaspoon of salt, butter, little pep- 
per and moisten with water. Put in muffin pans leaving hole in center into which break an egg. 
Bake and serve hot. 

SANDWICHES 

The best sandwiches are made from bread one day old. Always cream the butter before 
buttering the bread. Spread the loaf with butter before cutting the slice from the loaf. Cut 
each slice as thin as possible. After cutting, spread the slice with the sandwich mixture, and 
cover with another slice. Press the slices to-gether, cut off all crust and cut in any shape desired. 

Lettuce Sandwich. 

Butter thin slices of bread, arrange on bread crisp lettuce leaves spread with mayonnaise 
dressing. 

Nut Sandwich. 

Mix one cup each of chopped peanuts and walnuts with two tablespoons of mayonnaise dress- 
ing. Spread between buttered slices of brown bread. 

Chicken Sandwich. 

Put through the meat chopper one cup of cold chicken add to it one cup of celery cut very 
fine and four tablespoons of mayonnaise dressing. Butter thin slices of white bread and spread. 

Club Sandwich. 

Toast a slice of bread evenly and lightly and butter it. On one half put first a thin slice of 
bacon which has been broiled till dry and tender, next a slice of the white meat of either turkey or 
chicken over one half of this place a slice of a ripe tomato and over the other half a tender leaf of 
lettuce. Cover these with a generous layer of mayonnaise dressing and complete this with the 
remaining piece of toast. 

Egg Sandwich. 

Chop the whites of hard boiled eggs, mix the yolks smooth with mayonnaise dressing, add the 
whites and spread on thin slices of buttered bread. 



21 



Ham Sandwich. 

Butter thin slices of white bread and put thin slices of ham spread lightly with prepared mus- 
tard lay between two slices of bread. 

Cream Cheese Sandwich. 

After cutting the crust from the bread, cut in very thin slices and butter lightly. Put two 
slices together with the filling, cream cheese or cottage cheese, in which has been chopped olives. 
Brown bread is excellent. 

SALAD DRESSING 
French Dressing. 

4 tablespoons of salad oil, 2 tablespoons lemon juice, or vinegar, Y tesapoon of salt, Yi tea- 
spoon of pepper. Place a small piece of ice in a bowl, add the oil and lemon juice or vinegar, beat 
with a fork until the dressing is thick. Remove ice and place the dressing in a cold place until 
ready to serve. 

Boiled Salad Dressing. 

\y<i teaspoons of mustard, \Yi teaspoons of salt, 2 teaspoons of paprika, \Yi teaspoons of 
melted butter, 2 egg yolks, Y cup of vinegar. Mix ingredients in order given in the top of a double 
boiler, cook over hot water until thick like soft custard, pour immediately into cold bowl and Yl 
cup of cream which has been beaten stiff. 

Mayonnaise Dressing. 

1 teaspoon each mustard, salt and sugar, few grains cayenne pepper. Yolks 2 eggs, 2 table- 
spoons each vinegar, lemon juice, \Yi cups of salad oil. Mix dry ingredients and eggs yolks and 
when well mixed add oil gradually drop by drop at first, stir constantly as the mixture thickens, 
thin with vinegar or lemon juice, alternately until all is used beating constantly. All the ingredi- 
ents should be kept cold while making this dressing. 

Thousand Island Dressing. 

1 cup of mayonnaise dressing, 1 cup of whipped cream, V/i cups of Chile Sauce or catsup, 2 
tablespoons minced pimentos, 2 tablespoons minced green pepper, 1 tablespoon chopped cucum- 
bers, 1 tablespoon chopped nuts. 1 tablespoon Worchester Sauce. Mix in the order given and 
use at once. 

SALADS 

Every salad, no matter how plain and simple it may be should be made to look inviting and 
tempting. The method of draining or drying is a very easy performance so long as the salad leaves 
whatever they may be are almost free from moisture. This is effected best by putting the leaves 
which should be broken, not cut with knife into a wire basket and drying them well until the outer 
moisture of the leaves is well absorbed. The salad then is ready for mixing. 

Any <:old boiled vegetables left over from dinner is useful as giving variety to salad and helps 
to make a good accompaniment to cold meats served to luncheons. 

Waldorf Salad. 

2 cups of celery chopped fine grated rind of 1 orange, 1 cup of apples cut n di e, 1 cup of chop- 
ped English walnuts, mix all together and place on nest made of lettuce leaves and dressing on 
top. 

Pear Salad. 

Use canned pears, place Yl pear in nest of lettuce with mayonnaise dressing over the top and 
Y2 cup of chopped English Walnuts sprinkled over the top of each salad. 

22 



Shad Roe Salad. 

Soak the roe in cold water 5 minutes then lay it carefully into a pan with 1 qt of boiling water, 
2 teaspoons of salt, 1 teaspoon minced onion, x /i of bay leaf, 1 teaspoon of mixed whole spice and 
2 tablespoon of lemon juice. Pour off the water, add cold water carefully so as not to break the 
roe. Add a piece of ice and when the roe is chilled and firm, dry it in a napkin. Divide it into 
long strips and then cut in slices. Serve on lettuce leaves pour French dressing over the whole. 

Fruit Salad. 

Blanch the meats of 2 dozen English Walnuts and break in pieces, skin and seed 2 dozen white 
grapes, cut 1 pineapple in slices and slice cubes slice 3 bananas separate the sections of 2 large 
oranges and remove all skin. Arrange each in piles, pour over a dressing made of J/£ cup of Ma- 
deria wine, 1 cup of sugar, 2 tablespoons of lemon juice and Y2 cup of orange juice. Garnish with 
Maraschino cherries. 

Sweetbread Salad. 

Soak 1 pair of sweetbreads in cold water for 20 minutes, then cook in boiling salted water 12 
minutes. Cool and cut in slices, mix with 1 cup of celery cut in small pieces, cover with french 
dressing and chill for at least 3^ hr. Serve in nests made of the crisp inner leaves of a head of 
lettuce and garnish with 1 cup of mayonnaise dressing. 

Potato Salad. 

Cut 6 cold boiled potatoes into even dice, mix with these chopped whites of 3 hard boiled 
eggs. Mix the yolk with a scant teaspoon of dry mustard and stir into it a large cup of thick sour 
cream, add a little paprika, pour the dressing over the potatoes and mix gently. 

Salmon Salad. 

Place on a bed of lettuce leaves in a flat salad bowl the contents of a can of salmon freed from 
oil and bones and flaked. Pour over the fish a little boiled salad dressing or mayonnaise and gar- 
nish with slices of hard boiled eggs and lemon. 

Asparagus Salad. 

Take a can of asparagus or fresh cooked asparagus, drain asparagus and chill and place on 
nest of crisp lettuce leaves with mayonnaise dressing. 

PIES 

CAUTION 

Paste for pies should be quite thin and rolled a little larger than the tin to allow for shrinkage. 
Allow more paste for the upper than the under crust and be sure to perforate the former. Always 
brush the under crust with cold water and press the upper one down on it. When baking juicy 
fruit pies make an incision in the crust and place a small funnel shaped piece of paper into the in- 
cision. This will keep the juice from escaping at the sides of the pie. Never grease pie 
tins. Properly made pastry will grease its own tins. For baking pastry requires from 30 to 45 
minutes. 

Crust for Pies. 

Use % of a cup of shortening to each cup of flour. You may use all lard or part butter if pre- 
ferred. Take the shortening with level teaspoon of salt and mix in the flour then stir in as little 
water as possible and form with a spoon into a very stiff paste. Put it on a mixing board and roll 
out lightly for your pies. Always make a few slits in the upper crust to allow the steam to escape. 
Never put the filling in until you are ready to bake it. 



23 



Apple Pie. 

Take ripe tart apples, pare, core and cut them into very thin slices, fill the nnder crust, then 
strew over the apples as much sugar as you think they require, a little nutmeg or cinnamon to 
taste and bits of butter. Cover with the upper paste, make a few small incisions in the middle 
of the upper crust and bake in a mild oven. 

Lemon Pie No. 1. 

4 eggs,*lj^ cups of sugar, 2 heaping tablespoons of cornstarch, the grated rinds and juice of 
a lemon, "2 lemons, l 1 o cups of boiling water. Beat the yolks and whites of the eggs separately. 
To the beaten yolk add the sugar, cornstarch, lemon juice, rind and last the boiling water. Cook 
in a double boiler and when it begins to thicken add to it Yi °f the beaten whites, stir this in thor- 
oughly and let it cook until it is as thick as desired. Use the remaining whites of the eggs for the 
meringue on top of the pie. After your custard has cooled, fill your pie tins and pile the meringue 
on top and bake in a very slow oven to a light brown. 

Lemon Pie No. 2. 

The juice and grated rind of 1 lemon, 1 cup of sugar, the yolks of 2 eggs, 3 tablespoons of sifted 
flour, milk to fill the plate. This makes a large pie and should be made with an undercrust but 
not any top crust, bake nearly done then take from the oven and pour over it a frosting made of 
the beaten whites of -2 eggs and 2 tablespoons of powdered sugar, set back in the oven and brown 
lightly. 

Buttermilk Pie. 

2 tablespoons of butter. 1 cup of sugar, yolk of 2 eggs, 2 scant tablespoons of buttermilk, and 
the whites of 2 eggs, well beaten. Flavor with lemon and bake with one crust. This will make 
2 pies and is delicious. 

Cream Pie. 

Make a rich paste, roll out and cover your plates. 

CREAM : — Put a pint of milk to boil, break 2 eggs into a dish and add 1 cup of sugar, }4 cup 
of flour, after beating well, stir into the milk as it commences to boil, stir until it thickens use any 
flavor you prefer, fill the pie tins and bake. 

Cocanut Pie. 

1 pint of milk, add 2 eggs well beaten. 1 scant teaspoon of salt, 2 large tablespoons of corn- 
starch. The cornstarch should be mixed smooth with milk and eggs beaten up in it. sweeten,sea- 
son to taste with nutmeg. Pour into the pie pans lined with paste, bake in a moderate oven. 

Cherry Pie. 

Line the dish and with ripe cherries regulating the quantity of sugar used by their sweetness, 
sift over this a small tablespoon of flour, a little butter and a sprinkle of cinnamon or nutmeg, then 
cover and bake. 

Rhubarb Pie. 

Skin the stalk, cut in small pieces, line the plate and well with raw fruit, strew lavishly with 
sugar and sprinkle over this a little flour and flavor with cinnamon and pieces of butter strewed 
over the top. Cover and bake about 3 4 of an hour. 

Peach Pie. 

Make a nice short crust and cover the pie dishes, have ready pared and quartered ripe peaches 
or canned peaches, put a layer of them in a dish, sprinkle thickly with sugar, bits of butter and 
sprinkle with cinnamon and 1 tablespoon of flour, roll out another crust, double it over and cut a 
row of slits through the center, wet the edge of the lower crust, press lightly on the edges, trim it 
around, close to the dish with a knife dipped in flour and bake in a quick oven to % of an hour. 
All fruit pies should be eaten the day they are baked. 



24 



Mince Pie. 

Boil 4 lbs of lean meat, chop very fine, add twice the quantity of apples, also chopped and 
Yl lb of raw suet chopped very fine, then add 3 lbs of seeded raisins, 2 lbs of currants, 2 lbs of citron 
chopped, grated rind and juice of 4 lemons, sweeten to tate with brown sugar and add 3 qts of cider 
and 1 pint Maderia Wine, 1 tablespoon of cinnamon, cloves, mace. This mixture can be put in 
glass jars to use when needed, between 2 rich pie crusts for pie. 

Pumpkin Pie. 

2 teacups of pumpkins, 2 eggs, 3 cups of milk, Yl teaspoon of salt, 1 tablespoon cornstarch, 
1 tablespoon cinnamon, ginger, 1 cup of sugar. 

Berry Pie. 

Make a rich crust and line the pie dishes, put in the fruit with Y CU P °f sugar, bits of butter 
and 1 tablespoon of flour, sprinkle over the top. An egg beaten up and added to it will keep it 
from running out. 

Chocolate Pie. 

2 cups of milk, 2 eggs, % cups of sugar, 2 tablespoons of corn starch, 2 tablespoons of 
chocolate, butter, size of a hickory nut. Heat milk, chocolate and sugar together, then add corn 
starch dissolved in a little cold milk and the beaten yolks of the eggs. Let all cook until thick- 
ened. Flavor with vanilla and bake with only the under crust. When baked cover with 2 beaten 
whites of eggs mixed with a little sugar. Put in oven again and brown slowly. 

Sweet Potato Pie. 

Take 1 cup of sweet potatoes and rub through a colander, then add Y2 cup of butter, beat it 
to a cream, then add Y cup of sugar, 1 pint of milk, 2 eggs well beaten, 1 tablespoon of cinnamon, 
Yi of ginger. Bake with one crust, to be eaten cold. 

Apple Dumplings. 

Make a light biscuit dough and roll quite thin, cut in pieces about four inches square and roll 
in each Y2 °f an apple cut in pieces. Put in a deep tin, 1 cup of sugar, Yi CU P °f butter, 1 large 
cup of boiling water, lay the dumplings in and bake one-half hour. 

Strawberry Short Cake Crust No. 1. 

1 qt of flour, Yl cu P ot butter, 3 teaspoons of baking powder wet with cold water with 1 level 
teaspoon of salt. 

Strawberry Short Cake No. 2. 

1 cup of sugar, 1 cup of milk, 1 egg, 1 tablespoon of melted butter, %Yi CU P S °f flour, 2 tea- 
spoons of baking powder, 1 level teaspoon of salt, mix a cake, bake in layers and put berries be- 
tween and over the top and serve with whipped cream. 

The berries that you put between the layers are better mashed and seasoned with sugar to taste . 

German Peach Pie. 

Beat 1 egg, add 1 cup of milk, a little salt, 2 Y2 CU P S °f flour, 2 tablespoons melted butter and 
1 heaping teaspoon of baking powder. Spread in a shallow tin and cover with slice peaches and 
sugar. Serve with maple syrup or any good sauce. Apples are good in place of peaches. 

Prune Short Cake. 

Sift together twice, 2 cups of flour, 4 teaspoons of baking powder, 1Y teaspoons of salt, 2 
large tablespoons of sugar. Blend with this mixture Y CU P °f butter and % CU P °f mixed 
with beaten yolks of 2 eggs. Bake in layers. Use best prunes, soak several hours, then let them 
cook very slowly without boiling until tender but not broken, adding the sugar when half done. 
To 1 pint of prunes allow 1 tablespoon sugar and 1 teaspoon lemon juice, when the prunes are 
done, remove them carefully and cook the juice until like syrup. On the lower layer of shortcake 
place prunes with syrup poured over, on the top use prunes well drained. Then heap lightly with 
whipped cream slightly sweetened. 



2.5 



Green Tomato Pie. 

Have ready 4 qts of chopped green tomatoes, 3 lbs of brown sugar, Y a nutmeg, 1 tablespoon 
of allspice, 1 teaspoon of cloves, 2 lemons, 1 lb of currants, 1 lb of raisins. The tomatoes and 
lemons should be chopped fine, boil them together with the sugar, salt and spices until reduced 
to half of the original quantity. No water is needed. Then add the currants and raisins and 
continue to cook for 2 or 3 hours, fill 2 rich crusts with the filling having any left may be put in 
glass jar to use when needed. 

Chocolate Pie. 

1 cup of sweet milk, 1 cup sugar, 2 tablespoons grated chocolate and stir until smooth, yolks 
from eggs, 1 teaspoon of cornstarch wet with a little milk and stirred into milk while boiling. Cook 
until it dimples, put into crusts and bake. Frost with whites of 4 eggs and 4 tablespoons sugar, 
flavor with vanilla. 

Harlequin Pie. 

1 cup of cranberries, 1 cup of raisins, 1 cup of apples, run all through meat chopper. Mix 
thoroughly, add 1 cup of sugar, little salt and 2 or 3 tablespoons of water. Bake in rich crust. 

CAKES 

Hints for making cakes. The flour should always be very dry and well sifted. White sugar 
is purer and sweeter for cakes and pastries than the brown sugar. If the butter is very hard soften 
but do not melt it when soda is used dissolve it before adding to the ground mixture. Fruit should 
be thoroughly dry if added to the other ingredients damp, cakes will be liable to be heavy. Dust 
your fruit with a little of the flour to be used for the cake and stir into the other ingredients just 
before putting in the rest of the flour. The ingredients should be well beaten before mixing in 
the flour except in a few plain cakes that are beaten all together. All cakes bake nicer if the pan 
used is lined with buttered paper. 

Good Sponge Cake. 

Beat the whites of 3 eggs, dry and the yolks until thick into the yolks gradually beat 1 cup 
of sugar then 1 tablespoon of lemon juice and 2 tablespoons of cold water, fold in part of the whites 
then add 1 cup of sifted flour and the rest of the whites. Bake in a tube pan from 30 to 40 min- 
utes. 

Jam Cake. 

\y<L cups sugar, Yl cup of butter, 2 eggs, 1 cup of jam, 3 tablespoons sour milk, Y teaspoon 
of soda, V/2 cups of flour. 

Filling 

1 cup of sugar, Yl cup water, Y cup chopped raisins white of 1 egg, boil all but egg until waxy 
add beaten white. 

Hickory Nut Cake. 

1 cup sugar, butter size of an egg, whites of 2 eggs, % cup of sweet milk, 2 cups of flour, 2 tea- 
spoons baking powder. 

Filling 

1 cup of chopped nuts, % cups of sour cream, pinch of soda, 1 cup of sugar boil until it begins 
to thicken, let cool before putting in the cake. 

Roll Jelly Cake. 

3 eggs, 1 cup sugar, 1 cup flour, 1 teaspoon baking powder, 2 tablespoons sweet milk, salt, 
sift baking powder with flour last add beaten whites and flavor. Bake in dripping pan, turn out 
on a towel, spread with jelly and roll while warm. 

Soft Molasses Cake. 

Yi cup sugar, Yl cup of molasses, Yl cup lard, Yl cup sour milk, 2 eggs beaten with sugar, 1 
teaspoon of ginger, 1 teaspoon of soda, 2^ cups of flour. 



26 



Ginger Bread. 

4 tablespoons shortening, 1 cup of good N. 0. molasses, 1 teaspoon ginger, teaspoon soda, 
4 tablespoons of boiling water, just a little salt, put 2 tablespoons of hot water on 1 teaspoon alum 
and 2 on soda, mix the same as for cookies, divide in four parts, roll out the size of your tin and 
mark the top with a knife. 

Devils Food, No. 1, 

Grate Y cube of Bakers Chocolate, yolk of 1 egg, 1 cup of sugar, Yl cup of sweet milk, mix 
together put on the stove and heat, cool before adding other ingredients. 1 cup of sugar, Y cup 
of butter, 2 eggs (stir to a cream) Yl cup of sweet milk, 2 cups of flour, 2 teaspoons of baking pow- 
der, 2 teaspoons of vanilla. Stir in the chocolate, bake in layers and put together with icing or 
make a loaf cake. 

Devils Food No. 2. 

Grate Yl cake of chocolate, yolk of 1 egg, 1 cup of sugar, Yl cup of sweet milk, mix together 
put on the stove and heat all together. Cool before adding the other ingredients. 1 cup sugar, 
Yi cup butter, 2 eggs (stir to a cream) Yl cup of sweet milk, 2 cups of flour, 2 teaspoons baking 
powder, 2 teaspoons of vanilla. Stir in the chocolate bake in a loaf cake or layers and put to- 
gether with icing. 

Spice Cake. 

1 cup of sugar, Yl cup of molasses, Yl cup of butter, Yl cup sour milk, Yl cup cold coffee, 2 
eggs, 1 teaspoon soda, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 tablespoon grated chocolate, 
2 cups of flour, bake in two layers making filling of 1 cup chopped raisins and boiled frosting. 

Oatmeal Cookies. 

1 cup of butter, \Yi cups of sugar, 2 eggs, 4 tablespoons sweet milk, 2 cups of oatmeal (un- 
cooked) 2 cups of flour, Yl teaspoon baking powder, 1 cup of raisins (seeded) cut and flavored 
with 1 teaspoon of cinnamon, a little nutmeg. Cream the butter and sugar together add the eggs 
well beaten then the milk and oatmeal. Sift the baking powder in the flour and add the raisins 
nutmeg last. The batter should be very thick and is dropped on well greased tins in small circles 
and baked for 15 or 20 minutes. 

Plain Cookies. 

Y2 CU P of butter, 1 cup of sugar, 2 eggs, 1 tablespoon of milk or cream, %Yi cups of flour, \Y 
teaspoon lemon extract, Yl teaspoon of grated nutmeg. Cream the butter and sugar together, 
add the eggs, milk and flavoring sifted flour and baking powder in last. Small bits of citron look 
well on top of these cookies. 

Canada War Cakes. 

2 cups brown sugar, 1 teaspoon salt, 2 cups of hot water, 1 teaspoon cinnamon, 2 tablespoons 
lard, 1 teaspoon cloves, 1 box of seedless raisins. Boil these ingredients 5 minutes let mixture 
get cold add 1 teaspoon soda dissolved in 1 teaspoon of hot water. Stir in 3 cups of flour. This 
makes 2 loaves. Bake 45 minutes in moderate oven. 

Brownies. 

1 cup of sugar, Yl CU P of butter, Yl cup of flour, 1 cup of chopped walnuts, 2 eggs, 2 squares 
of chocolate. Cream butter and sugar together. Beat whites of eggs stiff beat yolk thoroughly 
and add to butter and sugar. Add the flour chocolate melted and the walnuts. Stir until well 
mixed and turn in buttered cake tins. Bake 20 minutes in a moderate oven. 

Chocolate Drop Cakes. 

Yl cup of sugar, 1 cup of molasses, Yl cup of shortening, % cups of hot water, 1 level teaspoon 
of soda, 1 heaping tablespoon of cocoa, flavor with vanilla, 2 cups of sifted flour, 1 teaspoon salt, 
Beat well sprinkle sugar on top. Can be dropped from spoon in greased pan a few inches apart 
or in small tins, (very nice). 



27 



Cream Puffs. 

Melt Yz cup of butter in 1 cup hot water and while boiling heat in 1 cup of flour, when cold, 
stir in 3 eggs without first beating. Drop the mixture in tins in small spoonsful and bake in mod- 
erate oven when done they are hollow and should be filled with the following custard. 

CUSTARD: — XYl cups of milk, 2 eggs, 4 tablespoons of flour, 2 tablespoons sugar, cook in 
double boiler, stirring constantly, cool and flavor with whatever you wish then fill the puffs. 

Marguerites. 

Boiled frosting with whites of 2 eggs, 1 cup of sugar, Y cup of water. Add 1 cup finely chopped 
nut meats. Take unsalted wafers, cover with the icing, bake in a slow oven till a delicate brown. 

Chocolate Layer Cake. 

Whites of 3 eggs, 1 yolk, 1 cup of sugar, Y2 cup of butter, Yi cup sweet milk, 2 teaspoons of 
baking powder, 2 cups of flour, bake in layers. Filling 2 squares of chocolate melted, Y2 CU P of 
sugar, 1 egg, 1 teaspoon of butter, 2 tablespoons of sweet milk, cook until thick and spread between 
the layers, 1 teaspoon vanilla flavoring. 

Angel Food. 

Whites of 11 eggs, 1 and Yi cups of granulated sugar, 1 cup of flour after once sifted, 1 tea- 
spoon cream tartar, 1 teaspoon vanilla, sift the flour and cream of tartar, 6 times, beat the eggs 
not stiff, then beat in the sugar thoroughly. Add vanilla and flour stirring lightly but thoroughly 
bake in an ungreased tin in a moderate oven 40 minutes. Be careful about jarring the oven. 

Hermits. 

3 eggs, \ Yi cups of sugar, 1 cup of butter, 1 cup of chopped raisins, 1 cup of currants, 1 tea- 
spoon of cinnamon, 1 teaspoon nutmeg, 1 teaspoon soda, Yi CU P of sour milk, flour to make stiff 
and drop a teaspoon on a buttered tin. 

PUDDINGS 

The proof of the pudding is the eating. 

Snow Puddiug. 

This fine, easy to make. Dissolve 2 tablespoons of cornstarch in a little water, add 1 pint 
of boiling water and cook 5 minutes, remove from fire, add the beaten whites of 2 eggs and beat 
until smooth add a little salt, sugar and vanilla. 

Chocolate Pudding. 

lY pints of milk, 3 tablespoons of melted chocolate or cocoa, boil the milk and chocolate 
thoroughly, remove from the stove and when nearly cold add yolks of 3 eggs, 3 tablespoons of corn- 
starch, 1 cup of sugar, set in the oven until set and spread over meringue made of the whites of 
3 eggs and 3 tablespoons of sugar. 

Bananas. 

Mash several bananas to a pulp, add the juice of 1 lemon and gelatine, when quite cold add 
whites of 3 eggs, beaten to a stiff froth. Lay 2 whole bananas in the bottom of the dish and slices 
of bananas around sides, then fill up with the mixture and serve with whipped cream. 

Almond Custard. 

Blanch 3 ounces of almonds and pound to a paste, mix with a little cream add the beaten yolk 
of 4 eggs, 1 cup of sugar. Have a pint of cream hot add the mixture to this and stir thoroughly. 
Put into cups or a baking dish, bake slowly in the oven in a pan of hot water. Serve with whipped 
cream with a few brown almonds in the cream. 



28 



Rice Pudding. 

Take Y cup of rice, 4 tablespoons of sugar, 1 quart of milk, butter the size of a walnut, a little 
nutmeg, 2 eggs may be added if desired. Bake 2 hours in a slow oven. 

Prune Whip. 

Sweeten and stew 1 lb of prunes, when cold add the whites of 4 eggs, beaten stiff. Stir all 
these together until light, put in a pudding dish and bake 20 minutes, when cold cover with whip- 
ped cream and serve. 

Dainty Dessert. 

6 bananas, Y can of pineapple or a fresh one, Yi lb. of grapes (seeded) 2 oranges, sweeten to 
suit the taste. Prepare gelatine as for fruit jelly, then put in a dish or mould a layer of chopped 
fruit of Yi mcn thick while you require 1 inch of the gelatine jelly. When cold slice and serve 
with whipped cream with little bits of citron through the cream. 

Tapioca Pudding No. 1. 

Soak 3 tablespoons of tapioca in a little water overnight, in the morning add 3 cups of sweet 
milk and a pinch of salt. When hot add the beaten yolks of 3 eggs to which % cup of sugar has 
been added. When it thickens up, remove from the stove. Beat whites of eggs and put on the 
top with 1 tablespoon of sugar. 

Apple Tapioca No. 2. 

Soak 1 cup of tapioca in a quart of tepid water at least 3 hrs. Fill a pudding dish two thirds 
full of tart apples, add 1 cup of sugar, 1 tablespoon of cinnamon, pour over the tapioca, bake 1 
hr and serve with whipped cream. 

Date Puffs. 

2 eggs, 1 cup of sugar, cup of butter, Y cup of milk, 1 teaspoon baking powder, flour to 
make a thin batter. Stir in 1 cup of stoned dates, fill muffin cups half full, steam 30 minutes. 
Serve with liquid sauce. 

Graham Pudding. 

1 cup of molasses, 1 cup of milk, 1 egg, 1 teaspoon of soda, 1 tablespoon of butter, 1 cup of 
seeded raisins, 2 cups of sifted graham flour, cinnamon, nutmeg, Y teaspoon of salt. Steam 2 
hrs and serve with sauce. 

SAUCE: — Y2 cup of sugar, 1 tablespoon of flour, 2 tablespoons of butter, 1 cup of boiling 
water over it and flavor to taste with lemon juice. 

Queen Pudding. 

1 qt of milk, 2 cups of grated bread crumbs, 4 eggs, whites and yolks beaten separately, butter 
the size of an egg and 1 cup of white sugar, juice and grated rind of 1 lemon. Heat the milk and 
pour it over the grated bread crumbs, add the butter, cover and let the mixture get soft and add 
to the mixture with the grated rinds of 2 lemons. Bake in a buttered dish for Yi or % of an hour, 
when a light brown, take out and when cold spread a glass of currant jelly over the top and spread 
the whites of eggs with 1 tablespoon of sugar over the top. 

Plum Pudding. 

1 cup of suet chopped very fine, 1 cup of light brown sugar, Yi CU P molasses, Yi CU P sou r milk, 
3 unbeaten eggs, 2 cups of stale bread crumbs, 1 cup of flour, 1 level teaspoon soda, Y CU P of cold 
water, 1 cup of raisins, 1 cup of currants, Y CU P of citron, 1 teaspoon cinnamon each nutmeg, mace 
cloves and allspice. Thoroughly mix these ingredients and pour into a buttered mould and steam 
7 hours or put in lb baking powder tins and steam 3 hrs. 

Baked Indian Pudding. 
1 qt of milk, 1 cup of Indian meal stirred in while the milk is hot. Let it cool and add 1 egg, 
2 tablespoons of molasses, butter Yl slze of an egg. Cinnamon and salt to taste, bake % of an 
hour. 



29 



Cornstarch Pudding. 

Boil 1 qt of milk, then beat the yolks of 3 eggs with 3 tablespoons of cornstarch and a little 
milk, stir into the boiling milk, let it boil up at once, sweeten and flavor to taste and turn in a pud- 
ding dish. 

Baked Apple Dumpling. 

Make a crust as for baking powder biscuit, peel and core your apples, cut the dough in square 
pieces and put 1 apple for each dumpling. Put them in a baking dish and place in the oven, then 
make a syrup with water and sugar, 1 cup of sugar to a pint of water and pour into the pan, baste 
with syrup while they are cooking, when done eat with sweet cream. 

Soft Pudding. 

1 2 cup of milk, J o cll P °f chopped meat, } o cup of molasses, 2 cups of fruit and nuts chopped 
together, 1 cup of flour, pinch of salt, 1 small teaspoon of soda dissolved in warm water, steam 3 
hours. Any sort of fruit and nuts may be used. 

English Plum Pudding. 

6 ounces of fine bread crumbs, 2 ounces each of lemon, orange and citron peel cut into fine 
shreds, 1 o ounce of mixed spices (cloves, cinnamon, nutmeg^ 1 i lb of chopped apples, Jo teaspoon 
of minced lemon rind. Jo lb, °f chopped and seeded raisins, 3 ± lb of currents, 1 lb of flour, 1 lb of 
finely shredded suet. Mix the ingredients thoroughly then add 6 eggs and a little milk if needed. 
This should make a stiff batter. Boil in a pudding basin or mould 5 or 6 hours. 

Cottage Pudding. 

Cream together ljo CU P S of sugar and cup of butter, add 1 beaten egg, % of a cup milk, 
-2 1 2 cups of flour, sifted with 2 teaspoons of baking powder. Bake in a buttered tin for 30 to 40 
minutes. 1 cup of stoned cherries or berries may be added to this recipe. 

Marshmallow Compote. 

1 lb of marshmallows cut with scissors into small pieces. 1 pineapple sliced and cut up. Put 
the two together in layers in a glass dish with sprinkling of sugar the night before and place in 
cold pantry or ice chest to ripen when ready to serve heap with whipped cream, marachino cher- 
ries added is an improvement. 

Orange Dessert. 

Pare 3 oranges, cut in thin slices, Jo coffee cup of sugar, boil Jo P m t milk add the yolk of 2 
eggs, 1 teaspoon of cornstarch, (make smooth with cold milk\ Stir all the time when it thickens 
pour over the fruit with the whites of the eggs beaten stiff with 1 tablespoon powdered sugar over 
the top. Put it in oven until a light brown and serve cold. 

Charlotte Russe. 

2 tablespoons of gelatine, 1 i cup cold water, ; 3 4 cup of sugar, 1 qt of cream, 2 tablespoons 
vanilla. Soak the gelatine in cold water then dissolve entirely be setting the cup in boiling water, 
whip the cream add sugar, dissolved gelatine and vanilla, line a mould with lady fingers or sponge 
cake and pour in the mixture. Put in a cool place to set before serving. 

Macaroon Pudding. 

Cover the bottom of a pudding dish with 12 broken macraoons. Make the following custard 
and pour over them. Scald 1 pint of milk in double boiler, add 1 tablespoon cornstarch dissolved 
in a little cold milk, yolks of "2 eggs. 3 tablespoons of sugar and 1 teaspoon of vanilla. Cook until 
thick. Beat the eggs whites stiff with powdered sugar and vanilla to taste put on top and slightly 
brown it over. 

Raspberry Cream. 

Place 1 cup of sweetened raspberry juice where it will boil, then stir into it 2 rounding table- 
spoons of cornstarch, wet in 2 tablespoons of cold water. Add 1 cup of sugar and stir until it looks 
transparent, then add 1 level tablespoon of butter and juice of Jo lemon. Fold in the stiffly beaten 



30 



whites of 3 eggs. Turn mixture into a fancy mould and set in a place where it is cold, when serv- 
ing place on a cold dish with whole berries in center, serve with whipped cream or plain 
sweet cream. 

Raspberry Mousse. 

To 1 cup sweet milk cream whipped stiff, add 1 cup sugar, 1 cup raspberry juice of 1 lemon. 
Put in a pail, then pack in ice and salt allowing it to stand 4 hours. I use the juice from my pre- 
serves. This is delicious and easy to make. 

Birds Nest Pudding. 

For a pint of milk take 3 eggs, 1 tablespoon of sugar, 1 large tablespoon of butter, mix the 
sugar and butter together then add the eggs and milk. Add enough flour to make a stiff batter 
with Yi teaspoon of salt then pour this over about Yi dozen apples sliced up in a baking dish. Bake 
it about an hour and serve with a melted sauce. 

Bavarian Cream. 

Half a lemon grated rind and juice Yl cup of orange juice, Y cup of sugar, yolk of 2 eggs Mix 
well over fire until it thickens, then add 1 teaspoon of granulated gelatine which has been soaked 
in water, beat whites of 2 eggs stiff, add to above and set the mixture in cold water beating until 
thick enough to hold its shape. Turn in mould and chill. 

Farina Pudding. 

Heat 1 qt of milk to the boiling point, stir in dry five tablespoons of farina and continue to 
stir it until quite thick, add 1 cup of sugar and Yi teaspoon of salt. Flavor with vanilla serve with 
sweetened cram, flavored with nutmeg or vanilla. 

Peach Tapioca Pudding. 

Soak 1 cup of tapioca in cold water for 2 or 3 hrs, then set on the stove until it cools clear, 
then add sugar to taste with a tesapoon of cinnamon. Peel and slice ripe peaches to nearly fill 
a baking dish sprinkle over with sugar. Then pour over the tapioca and bake slowly for about 
an hour. To be eaten with sweetened cream. 

PRESERVES 
Orange Marmalade. 

6 oranges, 4 lemons, 1 grape fruit. Wash the fruit, slice very thin, first cutting in quarters 
to remove the seeds. To each lb of sliced fruit add 3 pints of cold water, let this stand 24 hours, 
then boil 2 hours or until the peel is perfectly tender. Let stand until the next day. To each 
pint of boiled fruit, add 1 pint of granulated sugar, boil together for 2 hours or until it jellies. This 
makes 24 glasses. 

Currant Jelly. 

Put currants in kettle, do not stem but wash and drain well, then mash with potato masher, 
let them cook slowly until all soft, then when cold squeeze the juice out and to every pint of juice 
add a bowl of sugar and boil 20 minutes and pour glass jars. 

Grape Jelly. 

Grape jelly is made the same as currant jelly. 

Quince Jelly. 

Take very ripe quinces, peel and core and boil in a little water till very soft, drain off the juice 
through cheese cloth. To 1 pint of juice add 1 pint of sugar and boil 20 minutes. 

Preserve Peaches. 

Select peaches that are ripe, pour boiling water over them and let them stand 6 minutes then 
pour it off and pull off the skins. Weigh equal quantities of fruit with the stones and granulated 
sugar and put them together in earthen pan over night, next day pour off the syrup and boil it 



31 



a few minutes, then set off the kettle to the fire and when it boils lay the peaches into it. Boil them 
very slowly % of an hour, then lay them into the jars. Boil the syrup 15 minutes more and pour 
over them. 

Green Tomato Mince Meat. 

1 peck green tomatoes chopped and drained, 4 lbs brown sugar, 3 or 4 qts apples chopped 
fine, 1 lb suet chopped fine, cook for 3 hrs then add, 2 lbs of raisins, 1 lb of currants, 1 tablespoon 
each of spices, 1 tablespoon of salt, 1 cup of vinegar, cook for Y hour. 

Corn Relish. • 

18 ears of corn, 4 onions chopped, 3 green peppers, 1 cabbage, 4 cups of sugar, 2 qts of vinegar. 
Boil z /± of hr, 1 tablespoon of mustard. 

Cucumber Relish. 

4 onions, 1 bunch celery, 2 red peppers, 4 green peppers, 6 large cucumbers. Pare onions 
and cucumbers, take the seeds from the peppers and put the above through the food chopper. 
Chop the celery fine, sprinkle the mixture with salt and let stand over night. Drain make dress- 
ing of 1 qt vinegar, 2 cups sugar, Y2 CU P of flour, 1 tablespoon of mustard, 1 teaspoon of tumeric. 
Cook 10 minutes and pour over the mixture. 

Pickle Peaches. 

8 lbs of peaches, 4 lbs of sugar, 1 pint of vinegar. Take the selected peaches after wiping 
them all off with a towel, stick 2 or 3 cloves in each peach, then cook a few at a time until they 
are cooked up, then place all in jars and boil the vinegar to thick syrup, add 34 lb of cinnamon 
sticks and pour over them. 

Chili Sauce. 

12 large ripe tomatoes, 4 ripe peppers, 2 onions, 1 tablespoon of salt, Y2 cup of sugar, 1 table- 
spoon cinnamon. Peel tomatoes and onions and chop peppers and onions and mix all together 
in a kettle with 2 cups of vinegar and cook slowly for 2 hrs, if not sweet enough add more sugar to 
taste. 

Green Tomato Pickles. 

1 peach basket of tomatoes sliced up over night and covered with 2 cups of salt and water 
enough to cover them. The next morning drain off the salt water and rinse thoroughly and then 
stand and drain quite dry. Then take 1 qt of vinegar and cook the tomatoes in the vinegar a 
few at a time and skim them out of the vinegar and put in a jar after drain them until all have 
been cooked. Be sure you drain off all the vinegar you can, then set them aside until the next 
day when you drain them again. Take another qt of vinegar, 2>Yi lbs of sugar, 34 lb of cloves and 
whole mustard seeds and cook the syrup quite thick and pour over them and seal tight for use. 

Rhubarb Marmalade. 

5 lb of rhubarb, 5 lbs of sugar, 1 lb of raisins, 1 lb of figs, mix all together with 2 cups of water, 
cook slowly on back of the stove until thick then place in glass jars. 

ICE CREAM AND SHERBET 
Ice Cream No. 1. 

1 pint of cream, 1 qt of new milk, lY cups of sugar, 1 tablespoon of vanilla. Let stand in 
the freezer with ice and salt around it for 10 minutes before freezing. 

Ice Cream No. 2. 

1J/2 qts of milk, 1 cup of sugar, 4 eggs, 1 tablespoon of cornstarch, 1 scant teaspoon of salt. 
Steam in dish of water until creamy, flavor with lemon or vanilla and freeze. 



32 



Hickory Nut Ice Cream. 
1 pound of hickory nut meat, 2 cups of sugar, 1 qt of cream, 2 tablespoons of sugar, burnt 
brown, chop meats very fine, put 2 tablespoons of sugar over fire without water and let it melt 
and brown. Pour in little water to dissolve it, then add it to the cream with sugar and nut meats 
and freeze. 

Strawberry Ice Cream. 

3 pints of thin cream, 2 boxes of strawberries, 2 cups of sugar, 4 grains of salt, wash and hull 
the berries, sprinkle with sugar, cover and let stand 2 hrs. Wash and squeeze through cheese- 
coth, then add salt. Freeze cream to the consistence of a mush, add gradually fruit juice and 
finish freezing. 

Peach Ice Cream. 

Prepare a pint of boiled custard from 1 pint of milk, a 34 teaspoon of salt, 1 tablespoon of 
cornstarch blended with a little cold milk, 3 tablespoon of vanilla extract. Cool chill and fold 
in a Yi pint of cream with a tablespoon of powdered sugar. Turn into a chilled freezer and when 
the mixture begins to congeal stir with powdered sugar. Continue freezing until firm and smooth. 

Lemon Sherbet. 

Mix 1 cup sugar with juice lemon, when it has stood until nearly melted, add slowly 

2 cups of milk. If you do not mix carefully, the lemon juice will curdle the milk. Pour into the 
freezer and freeze. The sherbert will be smooth solid and as white as milk. 

Strawberry Ice. 

Use 1 qt of berry juice, 4 cups of sugar, the juice of 2 lemons, 3 pints of water and a few whole 
strawberries, mix all together and freeze. 

Lemon Sherbet No. 2. 

1 qt of water, \Yi cups of sugar, % cup of lemon juice. Make a syrup of the boiling water 
and sugar, add lemon juice, cool strain and freeze. When half frozen add the white of 1 egg beaten 
stiff. 

Orange Sherbet. 

Made in the same manner as the above recipe, using orange juice with the juice of 1 lemon 
added. 

Grapefruit Cocktail. 

Cut 3 medium size grapefruit into halves, remove pulp and membrane and separate the pulp 
into flakes. Mix this lightly with }^ lb. of Malaga grapes, which have been skinned and seeded 
sprinkle liberally with sugar and chill thoroughly. Serve in the grapefruit shells with a little 
crushed ice. 

Peach Cocktail. 

Have the fruit chilled on the ice. Peel quickly and slice small, place in each chilled cocktail 
glass the equivalent of 1 sliced peach and add powdered sugar to taste the juice of 34 lemon, 2 table- 
spoons of grape juice, the same of cracked ice and a few fresh mint leaves. Serve immediately 
before the ice melts. 

CANDIES 
Cream Candy. 

Use the white of 1 egg and the same of water, for 1 pound of sugar. Whip the egg and water 
together, then add sugar until you cannot add more. Knead as bread, use figs or nuts for filling. 

Kisses. 

Whites of 7 eggs beaten to a stiff froth, 1 lb confectionery sugar add lightly drop a tablespoon 
of the mixture on buttered paper, bake in moderate oven until a light brown. 



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Sea Foam. 

2 cups of light brown sugar, 1 cup of water, white of 1 egg, put the sugar and water in a sauce 
pan and boil until it will form a hard ball when dropped in water. Beat the whites of the eggs 
till stiff then pour the liquid in it slowly while pouring and beat till stiff. Then pour in buttered 
pans. 

Divinity Candy. 

4 cups sugar, 3^2 CU P °* "water, 1 cup peanuts, 1 cup Karo corn syrup, the whites of 3 eggs. 
Let boil together except egg and peanuts until it hardens in water. Then beat the eggs and pour 
into the syrup and add the peanuts and flavor with vanilla. Pour in platter and when cool cut 
n squares. 

Pinoche. 

2 cups of brown sugar, % cup of milk, 3^2 CU P °f walnuts, 1^2 tablespoons of butter. Boil 
sugar and milk until a firm ball is formed, remove from the fire and butter, set pan in cold water, 
leave until syrup thickens, remove, beat till creamy, add vanilla and chopped walnuts when nearly 
done. 

To Blanch Almonds. 

Shell the nuts and throw boiling water over them, let them stand a few minutes and then 
throw in cold water; rub between the hands. 

^. Raisin Fudge. 

2 cups of sugar, Y± cup milk, butter size of an English walnut, 2 sq. of chocolate, 1 teaspoon 
of vanilla. 

Fruit Cakes. 

Take % cup of raisins and x /± cup of walnut meats and a few grains of salt. Mix well and 
press through a meat grinder. Shape into small flat cakes and wrap in waxed paper. 

Chocolate Nut Bar. 

Melt 6 ounces of sweet chocolate over hot water, beat until nearly cool then add 3^2 CU P each 
of chopped raisins and peanuts with Y± teaspoon of salt. Mix well and press into the top of a tin 
cracker box. Leave until firm when it will come out without breaking. 

Cocanut Kisses. 

2 cups of grated coconut, 1 cup of sugar, 2 tablespoons of flour, whites of 3 eggs, beaten stiff, 
1 teaspoon of vanilla. Bake on buttered paper. 

Stuffed Dates. 

Take nice fesh dates, cut a small opening, remove the stone and fill with nuts or cream filling, 
roll in sugar. 

Peanut Crisp. 

34 cup of butter, 3^2 CU P OI sugar, 2 eggs, 1 cup of flour, 1 teaspoon of baking powder, % cup 
of coarsely chopped nut meats, 3^ teaspoon of salt. Mixed in order given and drop by the 3^2 
teaspoonful on buttered tins and bake in a moderate oven. 

CHAFING DISH 
Omelette. 

Whip 4 eggs add 4 tablespoons of milk, salt and pepper, butter chafing dish, when very hot 
pour mixture in, when done fold the edge quickly over. 

Ham Omelette. 

Follow the same directions as for omelette before folding spread with chopped ham. Cheese 
omelette made the same way. 



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Chicken Croquettes. 

4 cups minced chicken, 1 cup bread crumbs, 3 eggs, tablespoon of butter and seasoning. Mix 
and make into balls, dip into beaten eggs and bread crumbs. Fry a nice brown. 

Welsh Rarebit. 

1 teacup of grated cheese, 3 eggs, 1 tablespoon of butter, 3 tablespoons of sweet cream or 
milk, 1 tablespoon of mixed mustard, Yi teaspoon of salt. Put the cheese, butter and cream into 
a double boiler, when the cheese is melted, stir in the eggs well beaten, add the seasoning and cook 
until it thickens, then pour over slices of hot buttered toast. 

HOUSEHOLD HINTS 

When boiling fish add a dash of vinegar to the water and the fish will be much whiter and 
firmer. 

Add a teaspoon of baking powder to old potatoes when mashing them and beat briskly. This 
will make them light and creamy. 

To prevent the saucepan containing cabbage or cauliflower from boiling over, add to the 
water a piece of butter the size of a walnut. This will make the vegetables cook steadily and 
they will not require watching. 

If cake pans are greased when cold, cake will not stick to them. 

The flavor of stewed pears will be improved if a little vinegar is added to them while cooking. 
Cleansing with mustard is said to remove the smell of fish from pots. 

The clothes wringer will last twice as long if the pressure screw at the top is loosened after 
using. 

When mixing pie crust if the lard, flour and salt are mixed before adding the water the crust 
will be rich and flaky. 

A few pieces of Gum Camphor kept in the boxes in which silver is placed in wrappings will 
prevent its turning dark. 

When boiling eggs wet the shells thoroughly in cold water before dropping in the boiling water 
and they will not crack. 

LAUNDRY HINTS 

To remove fruit stains from a tablecloth apply powdered starch to the stained parts and leave 
for several hours till all the discoloration has been absorbed by the starch. 

When Heating Irons. 

When the fire is not good or there is a draft across the range, irons to be heated quickly should 
be covered with an inverted dishpan or a pot to cocentrate the heat and prevent them being cooled 
by cold air playing over them. 

Rust Stains. 

Rust stains no matter how bad can easily be removed by putting vinegar and salt on the 
stains and placing it in the hot sun. 

To Remove Soil Marks from Raincoats. 

A simple and excellent way to remove soil marks from a raincoat is to cut raw potato into 
slice and rub it well on the marks. It will also remove mud stains from dress skirts, children and 
mens coats. 

Peach Stains. 

Peach stains can be removed by wetting spot with water and putting on layer of cream of 
tartar. Then place in hot sun. 



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Coffee Stains. 

The most difficult of all stains to take out are those made by coffee. With care however the 
stains can be removed from the most delicate silk or woolen fabric. Rub the marks gently with 
a little piece of glycerine, then rinse it in lukewarm water, lay cloth over the damp part on the 
wrong side and press with a cool iron until dry. 

To remove Scorch. 

To remove scorch from linen cut an onion in half and rub the scorched part with it and then 
soak it in cold water. The mark will disappear. 

To Keep Out Moths. 

First shake each garment then brush or beat it and hang it out of doors if possible. Spray 
the box or trunk which is to hold the woolen with turpentine and line it well with newspapers. 
Fill the trunk or box with garments laying them smoothly and with newspapers between them 
and over the top. If moths should be seen during the warm months just sprinkle the top papers 
lightly with turpentine or kerosene as the odor will disappear very quickly. 

To Clean Furs. 

To clean white furs buy 5 cents worth of plaster of paris and sprinkle the article to be cleaned, 
rubbing lightly with the fingers or a soft brush, dust and if not clean repeat. It will clean much 
better then corn meal, requiring but a few minutes and the article looks like new. 



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